Curry Chicken Wraps & Bombay Potatoes

• While potatoes are baking, finely chop cucumber.
• Cut chicken breast into 2cm chunks. 
• In a large bowl combine chicken and bengal curry paste. 

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and cover to keep warm.

TIP: Chicken is cooked through when it is no longer pink in the middle.

• In a medium bowl, combine cucumber and natural yoghurt. Season with salt and pepper.

• Microwave large wraps on a microwave-safe plate in 10 second bursts until warmed through.
• Spread large wraps with mango chutney then fill with curry chicken. 
• Fold bottom of the wrap over filling, then fold in the sides.
• Drizzle (or brush) each wrap with olive oil. Heat burrito in a sandwich press, until golden brown, 2-3 minutes.

TIP: Warming the wraps through helps them roll easily without tearing!